This Crème Brûlée Cheesecake combines the rich, creamy texture of cheesecake with the iconic crackly, caramelized sugar topping of crème brûlée. The buttery graham cracker crust provides the perfect base for this decadent dessert that’s sure to impress at any gathering. With a luscious filling and a torched sugar topping, it’s an elegant twist on two classic desserts.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs

For the Crème Brûlée Topping:

• 1/2 cup granulated sugar (for torching)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C) .
2. Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.

Step 2: Make the Crust

1. In a medium mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or the bottom of a measuring cup to create an even layer.
3. Bake the crust in the preheated oven for 8–10 minutes , then remove and let it cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy (about 2–3 minutes).
2. Add the sour cream and vanilla extract , mixing until fully incorporated.
3. Beat in the eggs , one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.

Step 4: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes , or until the edges are set but the center is still slightly jiggly.
3. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 5: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool to room temperature.
2. Once cooled, cover the pan with plastic wrap or foil and refrigerate for at least 4–6 hours , or overnight, until fully set.

Step 6: Add the Crème Brûlée Topping

1. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and crackly. Work in small sections to ensure even melting.
2. Let the caramelized sugar harden for a few minutes before slicing and serving.

Tips for Success

• Graham Cracker Crumbs: To make your own crumbs, pulse graham crackers in a food processor or place them in a ziplock bag and crush with a rolling pin.
• Preventing Cracks: Avoid overmixing the batter and let the cheesecake cool gradually to minimize cracks.
• Torch Alternative: If you don’t have a kitchen torch, broil the sugar-topped cheesecake in the oven for 1–2 minutes, watching closely to avoid burning.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Note that the caramelized sugar topping may soften over time.

Why You’ll Love This Recipe

This Crème Brûlée Cheesecake is the ultimate fusion of two beloved desserts. The creamy, tangy cheesecake filling pairs beautifully with the crisp, caramelized sugar topping, while the buttery graham cracker crust adds a satisfying crunch. It’s a show-stopping dessert that’s surprisingly simple to make, yet feels indulgent and sophisticated.

Indulge in this creamy, crackly delight—it’s a dessert masterpiece that will wow your guests!